Easy Healthy Recipes

Italian recipes as a national cuisine known today has evolved through centuries of social and political change. Its roots can be traced back to the 4th century BC. The cuisine changed significantly with discovery of the New world which helped shape much of what is known as Italian recipes today with the introduction of items such as potatoes, tomatoes, bell paper and maize, which are all central parts of the cuisine but were not introduced in scale until the 18th century.

Ingredients and dishes vary by region. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional, however, have proliferated in different variations across the country in the present day. Cheese and wine are also a major part of the recipes, playing different roles both regionally and nationally with their many variations and Denominazione di origine controllata (DOC) (regulated appellation) laws. Coffee, and more specifically espresso, has become highly important to the cultural cuisine of Italy.

Penne with Eggplants, Mozzarella and Tomato Sauce – Primo

Eggplants, tomato puree, mozzarella, basil, minced meat and Parmesan: these are the main Italian ingredients that I use to prepare this delicious Italian pasta-based first course. Its preparation is easy: first you should prepare the ingredients separately in this way, you should cut the mozzarella, cook the tomato puree with minced meat and basil, cook the pasta type penne and fry the eggplants then you should simply mix all the ingredients together. This Italian recipe seems to suggest another traditional Italian recipe typical of Sicily that is the famous “Pasta alla Norma” but these two recipes are different. In the next recipes I show you the typical preparation also of this. INGREDIETNS (for 4 people): 350 g of Pasta type penne 800 ml of Tomato puree 2 Eggplants Oil to fry the eggplants 50 g of Minced meat of veal 1 / 2 of Onion 4 Tablespoons of extra virgin olive oil 3 – 4 leafs of basil 150 g of Mozzarella Salt Parmesan       PREPARATION TIME: 30 minutes COOKING TIME: 1 hour     WINE: Sambuca di Sicilia bianco Doc (White Wine)     PREPARATION:   1. Let the salted water boil for pasta. Preheat the extra virgin olive oil in a pan, cut the onion in slices add them to the oil and let it brown on a low flame in order to not burn them.  2. Then remove it, add the minced meat and let it brown, 3. add the tomato puree and the basil, mix all together and let it cook for about 30 minutes. 4. In the meantime prepare the eggplants, clean them, cut them as matches and fry them in a pan with hot oil. 5. When eggplants are cooked, place them over a sheet of kitchen paper in order to remove the oil in excess 6. and prepare the mozzarella cutting it in cubes. 7. When water boils, place in it the pasta and cook it for the time indicating on the packaging, then drain them. Re-place in the same pan a part of pasta, pour on it some sauce, a part of eggplant and a part of mozzarella, sprinkle with some Parmesan and mix all together; continue in this way until pasta finish and at the end mix all together.